Name: Grilled Mexican Street Corn (Elote)
Ingredients: 4 ears of fresh corn, husked; 1/2 cup mayonnaise; 1/2 cup sour cream; 1 cup crumbled Cotija cheese (or feta cheese as a substitute); 1 teaspoon chili powder (adjust to taste); 1/2 teaspoon garlic powder; 1 lime, juiced (plus extra wedges for serving); Fresh cilantro, chopped (for garnish); Salt and pepper, to taste; Olive oil (for brushing the corn)

Grilled Mexican Street Corn (Elote)

by Scott Bartlow on Mar 10, 2025

Grilled Mexican Street Corn (Elote)

Rated 5.0 stars by 1 users

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Grilled Food

Dive into the vibrant flavors of Mexico with our Grilled Mexican Street Corn (Elote)! This delicious recipe transforms simple corn on the cob into a mouthwatering treat, perfect for summer barbecues or any gathering.

Fresh ears of corn are grilled to perfection, imparting a smoky char that enhances their natural sweetness. Each cob is generously slathered with a creamy mixture of mayonnaise, sour cream, and zesty lime juice, then rolled in crumbled Cotija cheese for an irresistible savory finish. A sprinkle of chili powder adds just the right amount of heat, while fresh cilantro provides a burst of color and flavor.

Easy to prepare and packed with bold flavors, this elote recipe is sure to be a hit with friends and family. Whether served as a side dish or a tasty snack, this grilled Mexican street corn brings a taste of the streets of Mexico right to your backyard. Get ready to impress your guests and savor every bite! 🌽✨

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Ingredients

4 ears of fresh corn, husked
1/2 cup mayonnaise
1/2 cup sour cream
1 cup crumbled Cotija cheese (or feta cheese as a substitute)
1 teaspoon chili powder (adjust to taste)
1/2 teaspoon garlic powder
1 lime, juiced (plus extra wedges for serving)
Fresh cilantro, chopped (for garnish)
Salt and pepper, to taste
Olive oil (for brushing the corn)

Directions

Prepare the Grill
Preheat your grill to medium-high heat (about 400°F or 200°C).
Brush the corn with a little olive oil to prevent sticking.
Grill the Corn
Place the husked corn directly on the grill grates.
Grill the corn for about 10-15 minutes, turning every few minutes until the kernels are tender and have nice grill marks. You want them to be slightly charred, which enhances the flavor.
Once grilled, remove the corn from the grill and let it cool slightly.
Make the Sauce
In a mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic powder, and a pinch of salt and pepper. Mix well until smooth.
Assemble the Elote
While the corn is still warm, slather the mayonnaise and sour cream mixture generously over each ear of corn.
Roll the corn in the crumbled Cotija cheese until well coated.
Sprinkle any remaining chili powder over the top for an extra kick.
Garnish and Serve
Top with chopped cilantro for a fresh touch.
Serve with lime wedges on the side for squeezing over the corn.

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Grilled Mexican Street Corn (Elote)

Grilled Mexican Street Corn (Elote)

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